My first pinic just went into the smoker !

forktender · Aug 10, 2009

I'm a night owl so I made sure I packed the ice box full of LongHammer IPA.
It's perrty hot here today about 104 in the shade, I'll have to keep a close eye on the smoke temp. as night falls.

This time I decided to brine for 24 hr. in a salt brown sugar brine.
rinsed well then soaked over night in a gallon of H20 and 3 cups brown sugar .
My wood of choice this time around is a mix of hickory & apple wood.
I will post up Qview's as things progress.
It's going to be a long night, can't wait !

Thanks for all of your help.
Dan

beer-b-q · Aug 10, 2009

Keep us posted and enjoy the IPAs...

forktender · Aug 11, 2009

Will do !
From what I have been told about picnic's i'm in for a LONG night.LOL!!!
By morning I will post up all of my Qview's.I'm shooting for int. temp of 205-210 so it can be pulled for our family camping trip......yummm!!!!!!!
Smoke temp. is holding strong at 230 degrees.

Good eat's and good beers too all of you.
Dan

the dude abides · Aug 11, 2009

Where's those pictures?

I'd fill a cooler with ice too. You could put your feet in it while you wait. 104? Dang, that's miserably hot.

forluvofsmoke · Aug 11, 2009

Yeah, Dan, picnics can drive you insane if you let 'em...I only did one early this spring...I think it was 17 hours start to finish, but I had temp control issues after the stall started. I had a burner valve get twichy with me, so I ran at lower temps (seems like 185-205*) to keep it from spiking so bad. If I remember, it was punching that poor piggy leg at 255-280*, or some aweful thing like that.

I probably would have had it on the table 90 minutes or so earlier if the temps would have run OK. I think it was about 9-1/2 lbs before I skinned it and knocked a little of the heaviest cap off of it.

Anyway, I think it's because there's a high bone density, and it runs full length that slows 'em down so much.

Good luck! I'll catch up with you later, probably Tuesday night before I'll get to peek at your pics.

Have a great smoke!

Eric

forktender · Aug 11, 2009

Here's the pictures to start off............LOL !!!
I decided to only smoke one of the two picnics tonight ,after 6 people bailed out of our camping trip.

I guess that's a good thing , that means I have another one in the freezer to do without the brine . That way I will know if it was a wasted step or not.
More pictures to come.
Dan

P.S. I'm looking for a good slaw , can someone point me in the right direction please.

forktender · Aug 11, 2009

Will do ............. tic,tock, tic, tock !!
Three hours in the smoke..........look'in good so far !

I only drink when I smoke............LMFAO !!!!!!

Dan

forluvofsmoke · Aug 11, 2009

Three hours in the smoke..........look'in good so far !

YES IT IS!!!!!!!!!!! Hmm...24 hrs salt & brown sugar brined...then overnight in brown sugar brine...then, rubbed with copious amounts of......................brown sugar. All that brown sugar is just starting to melt and turn sticky, and gooey, and..................aaaaaaaaaah, maaaaaaaaaan! I gotta shut up and go to bed, after I find a snack! LOL!!!!

Lookin' mighty fine so far, Dan!

Oh, I just saw your edit, I guess, looking for the slaw. Check out the side items if you haven't yet. If nothing catches your eye right away, do a search in the same forum (sides) for cole slaw, and you should get a bunch of hits. I can't recommend any myself, as I haven't tried doing my own, or anyone's posted here...my wife handles that type of stuff.

Catch you on the flip-side...good luck & good smokes!!!!!

Eric

forktender · Aug 11, 2009

Thanks Eric, will do !
Dan

fire it up · Aug 11, 2009

Here is the slaw recipe I use all the time.
No mayo and no ketchup. Slightly sweet and white vinegar based.

One bag coleslaw mix or a medium head of cabbage and some shredded cabbage (I usually just buy the mix).
Half an onion diced, red or white
1-2 stalks celery chopped up (optional)
1/2Cup white sugar
1/2Cup white vinegar
1/4Cup vegetable oil
1tsp salt
1 1/2tsp dry mustard
black pepper to taste

Mix coleslaw mix or cabbage with carrots and onions.
Pour sugar over top and toss, set aside in the fridge (or prep this right before you pour liquid on)
In a small saucepan mix the remaining ingredients and bring to a boil.
Allow liquid mixture to cool completely. Once cooled pour over coleslaw mixture and toss.
Let sit for at least 24 hours or up to a week tossing at least once a day.
Drain excess liquid right before serving and enjoy.

meat magician · Aug 11, 2009

Looks good so far! I'm going to get some sleep for ya and check your progress in the mornin' hope to see some good pulled pork when I get up

forktender · Aug 11, 2009

Damn near 9hr's and it just hit 160* This one is going to take some smoker time. tic,tock,tick,tock..........LOL
Hey who says 44years old is to old to be pulling a all nighter in the back yard ,drink'in beer....................

Dan

irishteabear · Aug 11, 2009

Looking good! Keep us posted.

forktender · Aug 11, 2009

11 hrs and 165* and getting very sleepy .......LOL.......TIC,TOCK

To tired for Qview but will make sure I get a picture when she comes out.
Dan

cajunsmoke13 · Aug 11, 2009

Looking good.. Good luck with the smoke....Should be some good eating...

dexter · Aug 11, 2009

That is a good looking picnic !!!!!!!

forktender · Aug 11, 2009

Hr 16 and it just reached 178* and I'm sneaking in short naps now.
Guess being 44yrs old is to old to stay up all night smoking and drinking

Well I'm not smoking I just smell like I'm on fire,so my wife keeps reminding me........LMAO!!!
Oh man it's going to be a long day.

Dan

beer-b-q · Aug 11, 2009

Sure but you will do it again, it is the addiction... LOL

forktender · Aug 11, 2009

I sure will !
18hrs = 195* looks really nice I will post up my Qview when it comes out of the smoker.
Dan

shellbellc · Aug 11, 2009

Anticipating the qview!!!

My first pinic just went into the smoker !

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